Osechi Japanese Namasu Daikon, Carrots and Yuzu Pickles
Namasu is a great Japanese pickle to master as it adds color to any table, and the pickles can also be used for other dishes like Vietnamese banh mi sandwiches or for fresh spring rolls. The namasu for osechi ryori has strips of yuzu zest added to it which brings a nice citrus aroma to the pickles. If you can find the Kyoto carrots (Kyoninjin) the dark red color is a nice contrast to the white daikon.
Total Steps
4
Ingredients
7
Tools Needed
7
Ingredients
- 1/2 daikon
- 1 carrot
- 1 teaspoon salt
- 2 tablespoons yuzu juice
- 1/4 cup rice wine vinegar
- 2 tablespoons sugar
- 1 yuzu zest
Instructions
Step 1
<a href="/RSDQ7YW8">Peel </a>the daikon and <a href="/VYSXFJY6">carrot. </a><a href="/XZBDDD5G">Cut </a>daikon and <a href="/VYSXFJY6">carrots </a>into <a href="/HPQHLG3Y">julienne </a>strips. Place in a large bowl, add about a teaspoon of <a href="/DPSVTKVY">salt,</a> massage gently and set aside.
Step 2
In a pan add the rice wine vinegar and sugar. Cook over low <a href="/XZFHRHHF">heat </a>until the sugar <a href="/PXKXVQTM">dissolves. </a>Remove from <a href="/XZFHRHHF">heat </a>and allow to <a href="/GZFHJC5K">cool </a>to room temperature. Then add the yuzu <a href="/QDWRNXYW">juice.</a>
Step 3
<a href="/XZBDDD5G">Cut </a>the yuzu <a href="/VK4NCZQ8">zest </a>into fine strips and add to yuzu and sweet rice wine vinegar.
Step 4
<a href="/KVDHNZ86">Squeeze </a>the daikon and <a href="/VYSXFJY6">carrot </a>of excess <a href="/QDWRNXYW">juice </a>and add to the sweet rice wine vinegar sauce. Allow to <a href="/Z7DWVT8G">marinate </a>overnight.